Effect of two salt concentrations on proximate composition, oxidation and fatty profile of missoltino, an Italian traditional fish preparation

Missoltino is a traditional Italian product obtained from salted and dried twaite. The aim of this work is to study the effects of the use of two different levels of salt during the preparation of missoltino on the quality of product.
Samples of twaite were collected during the summer of 2010 and used to make missoltini with 2 different salt concentrations, 80g kg-1 and 40g kg-1. Proximated and fatty acids composition were determined to chemically characterize this fish product and TBARS value was uset to determinate the oxidative statue. According to our results missoltini have a good nutritional value even if the content of polyunsaturated fatty acid was lower compared to fresh twaite. The reduction of salt usage could improve the nutritional quality of the product with a reduction of lipid oxidation during ripening.